Paprika

Buttermilk Fried Chicken|This Is Why I’m Full

Let us know what you think of our Buttermilk Fried Chicken and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!

Wash your chicken and dry it with paper towels. In a bowl mix the liquid ingredients and spices, so the buttermilk, eggs, paprika, hot sauce, salt and pepper and mix really well. In another bowl, combine the baking powder and baking soda, and then whisk into the buttermilk until it becomes foamy.

In a shallow dish put about 2 cups of flour alongside the buttermilk mixture.

First dredge the chicken in the flour on all sides, then dip into the buttermilk mixture and make sure it's coated well all around. Dredge the chicken in flour one more time, then place the chicken on a plate, and repeat with all chicken pieces. So it's easy, flour, buttermilk, flour. If your flour gets too dirty just throw it out and start with some fresh flour.

In a frying pan, heat it lots of oil, at least an inch. Make sure the oil is hot enough. Do not put too many pieces at once, leave enough room in between the chicken, because you don't want them to stick together. Also if you put too much chicken, the chicken might not cook all the way through. The first side will take longer to cook maybe about 7 min, and the second side will cook faster, 3 to 5 minutes, so be patient and let the chicken cook properly. Repeat with remaining chicken.

After the chicken is fried, place them on paper towels to soak up some of the oil and sprinkle some salt over it.

Crock Pot Chicken Fajitas|This Is Why I’m Full

I like fajitas, but as I’ve said before, apartment living means we don’t have a barbecue or a grill… I know, sad. But that means that we have to find other ways to cook our fajitas, hence these Crock Pot Chicken Fajitas came into being! I think next time I might not put as much liquid, the onions and bell peppers weren’t as crunchy as I wanted them to be! But other than that they were really delicious! Not to mention how easy they are to get together! Let us know what you think of our Crock Pot Chicken Fajitas and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!

Cinnamon Waffle Fried Chicken Sandwich|This Is Why I’m Full

So here is our Cinnamon Waffle Fried Chicken Sandwich: an idea for breakfast or dinner, we chose to make this for dinner because it was nice and easy! What I would like to do when we have more time is make the waffles with bits of bacon too, so you’d have a bacon cinnamon waffle with fried chicken. I think that would make this recipe even more delicious!

Let us know what you think of our Cinnamon Waffle Fried Chicken Sandwich and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!

In a heavy bottom skillet with deep sides, add in enough oil to go up the side of the pan 2-3 inches. Heat oil over medium heat until hot but not smoking.

Cut up your chicken into 1 inch strips, cutting against the grain if you can.

Place chicken in a large bowl and add the dried seasonings. Mix together so all the pieces are coated.

Add in the baking powder, baking soda and flour. Coat the chicken in this mixture.

Add in the cold water and mix, by hand until a batter form, if there are some lumps that's okay. (If you need to add some more water, do so a little at a time. It can depend on the weather if more is needed. It should be like a pancake batter consistency.)

Test the oil with a tiny drop of the batter, if it sizzles and bubbles immediately but doesn't burn you're ready!

Place the chicken strips one by one into the pan, but don't over crowd them. They should not be touching.

Let fry on one side about 4 minutes and flip over with a tongs. Chicken is done when golden brown and has an internal temperature of at least 165 degrees. About 8-10 minutes total.

Do chicken in batches. When chicken is done frying, place on a wire rack over a pan so the excess oil and drip off. Immediately sprinkle a little of the kosher or coarse salt on the chicken. This will ensure the salt sticks, when there is still some oil on the outside.

Continue doing this until all chicken is done. If you have a lot of tenders, you can hold the already fried chicken in a oven set on the lowest setting.

Heat up waffle iron and place 4 pieces of cinnamon rolls next to each other to make a waffle

Crock Pot Whole Chicken | This Is Why I’m Full

This is an amazing and simple set and forget recipe for the perfect Crock Pot Whole Chicken, It takes about 10 minutes to prep and you set your slow cooker to high. Come back around 4 hours later and you have a perfectly cooked whole chicken ready to be carved! Make sure you let the chicken cool before you start to carve into it, that way any of the juices that haven’t dripped to the bottom of the slow cooker will stay in the meat and not on your cutting board.

**Note I started making Crock Pot Whole Chicken recipe so I could use the cooked chicken for another recipe, anyway that’s why I used foil as seen in the picture. You can easily replace that with potatoes, carrots or what ever side you would like to go along with the chicken. It doesn’t have to be foil to come out right.

Let us know what you think of this Whole Chicken Slow Cooker Recipe and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!

Cook chicken on high for 4 to 4 1/2 hours depending on size of chicken and strength of your slow cooker. Times will vary, so use a food thermometer to ensure the chicken has reached 165 degrees. Let your chicken rest on a cutting board for about 20 minutes before carving.

Beef and Guinness Stew|This Is Why I’m Full

Beer stew with beef bits? Yes please, I signed up for this Beef and Guinness Stew recipe when I first laid eyes on it. The only way to make this recipe better was if there was bacon and cream cheese in it, but on second thought cream cheese in a stew? Nah. That just sounds weird (also suggest a recipe if you know of one…)

This Beef and Guinness Stew recipe does make quite a large batch and I freeze mine for later, there’s only so much stew two people can eat in a sitting no matter how delicious it is, and how much beer is in it. This is a perfect recipe for winter nights/days because you’ll be using the oven for hours at a time so you might as well heat up your house at the same time, or have a few beers while you wait for the food, which has beer in it… Huh.

This stew is another reason why I love my Dutch Oven making anything after this stew is just amazing its a great season for the dutch oven too. Let us know what you think of our Beef and Guinness Stew and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!

Whisk together the flour, paprika, garlic powder, black pepper, salt and oregano. Toss stewing beef in the four and spices until coated. Dust off any excess flour.

Heat oil in a skillet or dutch oven on medium heat. Add beef and brown the meat flipping every minute or two.

If the meat is in a skillet, transfer to a large roasting pot. Add remaining ingredients (except the corn starch). Cook in the oven for 3 hours.

Remove from the oven. Whisk together corn starch with a few tablespoons of water. Stir into the stew to thicken the broth.

Recipe Notes

Pressure Cooker Option Follow the directions above, but in step 4 place all the ingredients (except the corn starch) in a pressure cooker and cook on high pressure for one hour. After the hour, whisk together corn starch with a few tablespoons of water. Stir into the stew to thicken the broth.

The Perfect Chicken|This Is Why I’m Full

Here is the recipe that I use to make the best chicken you’ll ever consume. This is the recipe you’ll need to make before you make Lemon Angel Hair with Chicken and Spinach. I use a Dutch oven to make my chicken I think it makes the recipe come to life a bit better than it would in a regular pan. Plus I just like cooking with it to begin with, so if you don’t have one here is a link to the Dutch Oven that I use. I love them because of the even heat distribution, they heat slowly and evenly which is perfect to keep all the yummy juices in your chicken that way you wont lose any flavor. Your tummy will love you if you get this.

Just to make a note, you really do want your meat to cool down before you start to cut into it. If you’ve ever tried to cut hot meat and noticed all the juices running over your cutting board? We’ll you’re just losing flavor and making the meat dry and hard to eat. SO yeah, don’t do that.

This is a great meal to make on its own, or add some pasta and spinach, and bacon, with some cheese and you’ll be in food coma heaven.

Let us know what you think of The Perfect Chicken and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!